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| Baked Potato Soup |
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| Bake potatoes in oven or microwave until tender. When cool enough to handle, peel potatoes. Mash half of potatoes and dice the other half; set aside. Melt margarine in a large saucepan. Add onion and sauté until tender but not browned. Add flour, salt, pepper and seasoned salt and stir to coat onions. Whisk in chicken broth until flour is dissolved. Bring to a boil, stirring frequently. Reduce heat to a simmer and cook and stir until thickened. Dissolve milk powder in skim milk. Add milk mixture and mashed and diced potatoes to soup. Cook until soup is heated. Stir in 1 cup cheese and cook and stir until melted. Add sour cream and stir until blended. Cook until heated. Top individual servings with a rounded tablespoon of remaining cheese and a sprinkle of bacon and chives. Yield: 6 servings Exchanges and Nutritional Analysis: |
| Wild Rice Soup |
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| To thicken, optional: 2 T cornbread/grain 2 T water Cook Time: approx 40 min. Makes: 6 servings Combine rice and water in a large saucepan and bring to a boil. Reduce heat to asimmer, cover and cook 40 minutes or until tender; drain and set aside. Melt margarine in a stockpot. Add mushrooms, onion, celery and carrot and sauté until vegetables are softened but not browned. Add flour and toss to coat vegetables. Whisk in broth until flour is dissolved. Bring mixture to a boil, reduce heat and simmer soup 2 to 3 minutes. Add milk, chicken and soup base to soup. Cook until heated. If a thicker soup is desired, dissolve cornbread/grain in water and stir into soup. Cook until thickened. Serve with a ham & cheese muffin and a cold glass of milk. |
| Chile Cheese Casserole |
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| Cook Time: approx 45 min. Makes: 6 servings Whisk together egg, egg whites, milk, cottage cheese and salt. In a separate bowl, combine chiles, beans, bell pepper, and 2 tablespoons green onion. In a greased 2-quart casserole dish, layer casserole as follows: one-third of tortilla pieces, half of Mayfield cottage cheese, one-third of Colby-jack cheese, half of bean mixture, one-third tortilla pieces, remaining cottage cheese, one-third of Colby-jack cheese, remaining bean mixture, remaining tortilla pieces and remaining Colby-jack cheese. Sprinkle remaining 2 tablespoons green onion on top. Bake at 375 degrees for 45 minutes or until eggs are set and a knife inserted in the center comes out clean. |
| Melon Berry Soup |
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| Makes: 6 servings Puree strawberries with orange juice in a blender. Transfer pureed mixture to a saucepan. Cook over medium heat until hot. Place tapioca in a small bowl. Add a small amount of heated strawberry mixture to tapioca and stir until dissolved. Add dissolved mixture back to saucepan and stir until blended. Add lemon zest and sugar and bring to a boil. Cook and stir for 2 minutes. Remove from heat. Puree melon with Mayfield buttermilk in a blender until smooth. Add melon mixture to soup. Stir until combined. Refrigerate until chilled. Serve cold. |